Looking for a comforting dish that warms both the body and soul? This lentil soup recipe is a delightful blend of flavors and textures, making it a favorite for soup lovers. Packed with wholesome ingredients, it’s not only easy to prepare but also highly nutritious. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you through creating a delicious pot of lentil goodness that you can enjoy any day of the week.
Ingredients
– 1 cup dried lentils (green or brown)
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley for garnish
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 10 minutes, while the cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 200 calories, with 10g of protein, 40g of carbohydrates, 0.5g of fat, and 15g of fiber. This nutritional value is for one person.
Step-by-Step Cooking Process
1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onions and sauté until translucent, about 5 minutes.
4. Stir in the diced carrots and celery, cooking for another 5 minutes.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Mix in the rinsed lentils and diced tomatoes with their juice.
7. Pour in the vegetable broth and stir well.
8. Season with cumin, paprika, salt, and pepper.
9. Bring the mixture to a boil, then reduce to a simmer.
10. Cover and cook for 25-30 minutes, or until lentils are tender, stirring occasionally.
Alternative Ingredients
Feel free to substitute the vegetable broth with chicken broth for a non-vegetarian version. You can also use different vegetables like bell peppers or spinach for added nutrition and flavor.
Serving and Pairings
This lentil soup pairs wonderfully with crusty bread or a fresh side salad. For a heartier meal, consider serving it alongside grilled cheese sandwiches or a light pasta dish.
Storage and Reheating
Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Cooking Mistakes
– Avoid overcooking the lentils, as they can become mushy.
– Don’t skip rinsing the lentils; this helps remove impurities.
– Ensure to season well; taste before serving.
– Use fresh vegetables for better flavor.
– Keep the pot covered while simmering to retain moisture.
– Adjust the liquid based on desired consistency.
Helpful Tips
– Add a splash of lemon juice before serving for extra brightness.
– Experiment with spices like turmeric or chili powder for a twist.
– For creamier soup, blend a portion of it before serving.
– Top with a dollop of yogurt for added richness.
FAQs
Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just drain and rinse them, and add them in the last 10 minutes of cooking to heat through.
How can I make this soup spicier?
To add heat, include diced jalapeños or a pinch of cayenne pepper when sautéing the vegetables.
Is lentil soup healthy?
Absolutely! Lentil soup is high in protein, fiber, and essential nutrients, making it a nutritious meal option.
Can I add meat to this recipe?
Yes, feel free to add cooked sausage or shredded chicken for a protein boost.
How can I thicken my lentil soup?
You can blend a portion of the soup or add a tablespoon of cornstarch mixed with water to thicken it.
Conclusion
This lentil soup recipe is a perfect combination of taste and nutrition, making it an ideal dish for any occasion. With its simple preparation and delicious flavors, it’s bound to become a staple in your kitchen. Enjoy the warmth and comfort it brings!
Lentil Soup Recipe
Ingredients
- 1 cup dried lentils
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and sauté until translucent, about 5 minutes.
- Stir in the diced carrots and celery, cooking for another 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Mix in the rinsed lentils and diced tomatoes with their juice.
- Pour in the vegetable broth and stir well.
- Season with cumin, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 25-30 minutes, or until lentils are tender.
